Our kitchen
A family recipe, a very hot oven
The dough is the same one our grandmother made in Naples: flour, water, salt, a little yeast and two full days of patience.
Every pizza goes into an oak-fired oven at 450 degrees and comes out ninety seconds later, blistered and soft in the middle, the way it should be.
48 hdough rest
90 sin the oven
100%made here
